Vegan Strawberry Shortcake

About this recipe

Enjoy a classic summer dessert reimagined with plant-based ingredients. This vegan strawberry shortcake combines fluffy shortcakes with sweet strawberries and a luscious coconut cream, offering a deliciously refreshing treat for all occasions.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegan butter, cold and cubed
• 3/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup coconut cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Mix flour, sugar, baking powder, and salt in a bowl.

3. 3

   Cut in the vegan butter until mixture is crumbly.

4. 4

   Add almond milk and vanilla; stir to combine.

5. 5

   Gently knead dough on a floured surface; roll to 1/2 inch thickness.

6. 6

   Cut out shortcakes and place on a baking sheet.

7. 7

   Bake for 12-15 minutes until golden.

8. 8

   Combine strawberries, coconut cream, powdered sugar, and vanilla for filling.

9. 9

   Slice baked shortcakes and fill with strawberry mixture.

10. 10

    Serve immediately and enjoy!